Ingredients
- Romaine and Iceberg Lettuce: 4 cups, chopped
- Tomatoes: 1 cup, diced
- Bacon: 4 slices, cooked and crumbled
- Grilled or Roasted Chicken: 1 cup, diced
- Hard-Boiled Eggs: 2, peeled and quartered
- Avocado: 1, sliced
- Blue Cheese: 1/3 cup, crumbled
- Chives or Scallions: 2 tablespoons, finely chopped
For the Dressing:
- Red Wine Vinegar: 2 tablespoons
- Olive Oil: 6 tablespoons
- Dijon Mustard: 1 teaspoon
- Garlic: 1 clove, minced
- Honey: 1 teaspoon
- Salt and pepper to taste
Instructions
- Prepare the Base:
- Arrange the chopped lettuce in a large serving dish or bowl.
- Assemble Ingredients:
- Arrange the diced tomatoes, crumbled bacon, grilled chicken, hard-boiled eggs, sliced avocado, and blue cheese in neat rows on top of the lettuce.
- Make the Dressing:
- In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, garlic, honey, salt, and pepper until well combined.
- Drizzle and Serve:
- Drizzle the dressing over the salad just before serving. Garnish with chopped chives or scallions.
Notes
- For meal prep, store ingredients separately to prevent soggy greens. Assemble and dress the salad just before serving.
- Experiment with variations like shrimp, roasted vegetables, or different dressings for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 salad
- Calories: ~350
- Sugar: 3g
- Sodium: 500m
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg